Recipe brought to you by Peter Minaki at


Recipe brought to you by Peter Minaki at
Greek Easter Bread 'Tsoureki' Recipe - Greek Recipes - Greek Gateway
Recipe brought to you by Peter Minaki at
Every Greek household will have this Greek Easter bread as part of the table. As I’ve seen it
described by others, it has the consistency of a Brioche or even a Challah bread but make no
mistake…the similarity begins and ends with the texture. I find Tsoureki to be way more
I’ve tried many Tsourekia as it’s customary to give and receive a Tsoureki amongst family and
friends. From this custom, I’ve tasted many Tsourekia but I like mine to be slightly sweet,
aromatic from the citrus, mastic and mahlepi.
This recipe does read like an army-sized one but again, it’s customary to give loaves of
Tsoureki to family & friends. Easter is not complete in our household until the aroma of the
Tsoureki baking in the oven permeates the whole home. Yesterday it was church incense, today
was the heavenly aroma of Tsoureki, tomorrow it will be lamb on the spit!
Tsoureki (Greek Easter Bread)
(makes about 20 loaves)
Greek Easter Bread 'Tsoureki' Recipe - Greek Recipes - Greek Gateway
1 lb. room temp. unsalted butter
4 cups of whole milk
5 cups of sugar
28 cups of all purpose sifted flour
12 eggs, very well beaten
2 Tbsp. of ground Mahlepi
1 Tbsp. of ground Mastic
zest of 1 lemon
zest and juice of 1 large orange
3 heaping Tbsp. of active dry yeast some warm water
1. In a large pot, add the butter, sugar and milk and simmer over a low heat until the 3
ingredients are incorporated. Add the zest of the lemon and orange and the orange juice. Set
aside and keep warm.
2. In another bowl, add two cups of tepid water, about a Tbsp. sugar and yeast and allow
the yeast to activate and rise.
3. In another large bowl, add the sifted flour, Mahlepi and Mastic and reserve.
4. In another bowl, beat your eggs and add them to the milk & butter mixture and then add
the yeast mixture as well.
5. Now add wet to dry ingredients. Dust your work surface with flour and knead your dough
into a very soft ball and place in a large bowl. Treat the top of your ball with some vegetable oil
and cover with plastic wrap. Allow your dough to double in a warm spot or a pre-heated oven.
6. Once the dough has doubled, push the dough again and allow to rise again.
7. Grab three handfuls of dough and roll them into 3 equal-length strips of dough, this will
make one braided loaf of Tsoureki. You may choose to make a long braided loaf or a round
braided loaf (as in the photo).
8. Create a braid with 3 strips of dough and place on a parchment paper lined baking sheet.
Allow enough spacing between each loaf that’s equal to the width of the loaf (the loaf will
expand again). Allow for the loaves to double in size. Repeat steps 7 & 8 to form your remaining
9. Using an egg and milk wash, brush the tops of your Tsourekia and sprinkle sesame
seeds or slivered almonds.
10. Bake in a pre-heated 350F oven for 40-45 minutes and allow to cool.
Greek Easter Bread 'Tsoureki' Recipe - Greek Recipes - Greek Gateway
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